Beetroot Burfi Recipe

Beetroot Barfi is a quick burfi made using beetroot, coconut, sugar and ghee. It has soft texture and little chewy taste that feels rich. The natural color from beetroot makes it bright pink and very pretty to look. It is also little healthy as beetroot has iron and fiber which gives some goodness too.

This sweet is simple and easy to make, you just need few basic things that are mostly at home. It takes less than half hour and gives perfect result each time. I like how coconut gives mild sweetness and beetroot adds earthy flavor. The ghee makes it glossy and soft which melts so nicely when we eat.

Jump to:

• About Beetroot Barfi
• Beetroot Barfi Ingredients
• How to make Beetroot Burfi Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Beetroot Barfi

Beetroot Barfi is an easy sweet recipe which has lovely bright color without using any artificial color. The base is made with grated beetroot and coconut cooked together till it becomes thick. Sugar gives shine and ghee add richness to make texture soft. It is bit chewy and moist but not sticky, which make it delicious.

I have used just sugar and ghee to make it simple. Many add condensed milk or milk powder but I feel this version is more fresh and light. Beetroot gives natural sweetness so it needs less sugar also. The aroma of cardamom at the end makes it more pleasant and traditional.

You can try few changes also like adding few drops of rose essence or a spoon of milk while cooking if you want it more soft. Even some add nuts or dry fruits for bite. The color and texture depends on how much time we cook, so you need to stop at the right stage.

I usually make this for Diwali or when guests come. I love the color so much it looks so bright among other sweets. Also kids eat without any complaints as it tastes sweet and soft. I like it warm because it feels juicy and fresh at that time.

Beetroot Barfi Ingredients

• Beetroot - I used fresh beetroot for natural color. It is grated finely so it cooks evenly and gives smooth texture. You can use any small tender beetroot for better taste.
• Coconut - I grated coconut which gives mild flavor and make the barfi soft and thick. You can also use frozen.
• Sugar - This adds mild sweetness. You can adjust as per your taste or even try brown sugar also.
• Cashews - I have fried broken cashews in ghee to add small crunch. You can use almonds also or skip nuts if you like soft barfi.
• Ghee - I used homemade ghee which gives rich taste and glossy look. You can use store one also, it helps to avoid sticking while cooking.
• Cardamom Powder - I added for nice aroma and light flavor. You can also use rose essence or saffron if you want different flavor.

Why This Recipe Works

• This recipe is very simple and no need to check sugar syrup stage.
• It uses only basic ingredients which mostly available in kitchen.
• Beetroot gives bright natural color, so no need for any food color.
• Coconut and ghee gives rich soft texture and keeps it moist.
• It cooks very quick and perfect for festival or sudden sweet craving.

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Coconut Burfi
• Bournvita Burfi

How to make Beetroot Burfi Step by Step

1.Peel off the skin, trim the edges and grate beetroot. Measure grated beets and set aside.

2.Now measure grated coconut, set aside. Now take ghee.

3.Grease a plate / tray with ghee and keep it ready. Now add beets and coconut, saute.

4.Saute till raw smell leaves, this will take at least 10 minutes in low flame. Now add sugar, the mixture will turn goey.

5.Add little ghee, roast the broken cashews till golden brown and keep aside. By now the mixture would have thickened. It will start coming together.

6.Keep stirring continuously in low flame, it will start to bubble at the edges. Look at the small bubbles at the edges.

7.Keep stirring for few more minutes, once it is thick and starts to leave the sides of the panic will also look little dry this is the perfect stage, Transfer the mixture to the tray, flatten it using a flat bottomed bowl.

8.Cut into squares when its still warm. Cool down completely then store it in airtight container.

I love it when it still warm, juicy yummy burfis!!!

Expert Tips

• Even cooking - I have used fine grater for beetroot, it helps to cook fast and mix smooth with coconut without lumps.
• Roast properly - I usually roast beetroot and coconut till raw smell leaves before adding sugar else it will taste little raw later.
• Do not overcook - I have noticed if you cook longer, the mixture turns dry and barfi becomes hard. Stop when it leaves sides of pan.
• Use thick pan - I have used heavy bottom pan to avoid burning. Keep flame low after sugar is added as it may stick soon.
• Cut when still warm - I usually mark pieces when the mixture is still warm. Once cold it gets firm and difficult to cut evenly.

Serving and Storage

Serve Beetroot Barfi warm or at room temperature. This goes well for Diwali, pooja or small family celebration. You can store in airtight container for 3 to 4 days. Keep in fridge for longer use. Before eating again, keep outside for few minutes so it turns soft again.

FAQS

1.Can I use dry coconut?

Yes you can use dry one, but soak it in little warm water first to make it soft before grinding.

2.Why my barfi turned hard?

Maybe you cooked it for too long. Next time take it off from flame once mixture start leaving the sides of pan.

3.Can I use jaggery?

Yes you can, it will give dark color and strong taste. But barfi may become little sticky in texture.

4.Can I skip ghee?

I will not suggest skipping it, because ghee give nice aroma and soft bite. You can reduce the amount little if you want.

5.How long it stays fresh?

It stay good for 3 days outside and around 5 days in fridge.

If you have any more questions about this Beetroot Barfi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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